Equipment
- A Dutch oven
- A stove
- A wooden spoon
- A cutting board
- A sharp knife
Ingredients
- 3 lbs Beef chuck roast cut into chunks
- Avocado oil for searing
- 1/4 Cup Beef broth
- 1 Onion diced
- 1 Red bell pepper diced
- 1 Yellow bell pepper diced
- 2 Cans Tomato sauce 15 oz cans
- 4 Cans Diced Tomatoes with green chilies
- 1 Packet Chili seasoning
- Sour cream for serving
- Shredded cheddar cheese for serving
Instructions
- Cut the chuck roast into chunks.
- Heat a little avocado oil in a Dutch oven over the stove and sear the chuck roast on all sides.
- Remove the chuck roast from the pot.
- Deglaze the pot with 1/4 cup beef broth, scraping up the browned bits from the bottom.
- Add the diced onion, red bell pepper, and yellow bell pepper and cook until soft.
- Stir in the tomato sauce and the diced tomatoes with green chilies.
- Add the chuck roast back to the pot along with the chili seasoning packet and stir to combine.
- Bring to a boil, then reduce to a simmer.
- Simmer for about 4-6 hours, until the meat is tender. Keep checking on it as it cooks, since times will vary with your stove and pot.
- Serve topped with sour cream and shredded cheddar cheese, or whatever toppings you like.
Video
Notes
- Chuck roast: Chuck is well marbled, so it breaks down into tender, juicy bites during the long simmer. Look for a roast with good marbling for the best texture.
- Avocado oil: It has a high smoke point, which makes it great for getting a hard sear. Vegetable oil or canola oil work too.
- Diced tomatoes with green chilies: These add a mild kick and a lot of flavor. Use plain diced tomatoes if you want it milder.
- Chili seasoning: Any store-bought chili seasoning packet works. You can also use your own blend of chili powder, cumin, garlic powder, and paprika.
- Bell peppers: Red and yellow peppers add a sweeter flavor. Green bell peppers or poblanos work if that’s what you have
Nutrition
Tips for Success for the best Chuck Roast Chili
- Pat the chuck roast dry and sear it in a hot pot so you get a deep brown crust on every side. This is where a lot of the flavor comes from.
- Don’t crowd the pot while searing. Work in batches if you need to so the meat browns instead of steaming.
- Deglaze the pot with the broth and scrape up all the browned bits. They add a ton of flavor to the chili.
- Keep the simmer low and steady, and stir every so often so nothing sticks to the bottom.
- Check the meat with a fork. When it pulls apart easily, it’s ready.
Serving Suggestions
- Sour cream and shredded cheddar cheese (our go-to)
- Tortilla chips or corn chips for scooping
- Cornbread on the side
- Diced green onions or jalapeños on top
- Over baked potatoes, hot dogs, or nachos
Storage & Reheating your Chuck Roast Chili
Keeps great in the fridge in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring in between, and add a splash of broth if it has thickened too much. Chili also tastes even better the next day.
Variations
- Add a can of drained kidney or black beans
- Stir in diced jalapeños or a dash of hot sauce for more heat
- Use a mix of chuck roast and ground beef
- Add a teaspoon of cocoa powder or a splash of coffee for a deeper flavor
- Swap in a different color of bell pepper
Frequently Asked Questions
How long does it take to cook? Plan on about 4-6 hours of simmering. The best approach is to keep checking on it until the meat is tender, since times vary with your stove and pot.
Can I make this in a slow cooker instead? Yes. Sear the chuck roast and cook the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
Why use chuck roast instead of ground beef? Chunks of chuck roast turn tender and shreddable as they simmer, giving the chili a heartier, steak-like texture.
Can I freeze leftover chili? Yes. Let it cool completely, then freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Can I make it ahead of time? Absolutely. The flavors get even better after a day in the fridge, so it’s a great make-ahead meal.
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